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My Family Recipes-Special Series

Wednesday, February 25, 2009

Rajma Masala...Creamy but Low Cal Version!!

You ask any North Indian especially the people from Delhi about their comfort food,I am sure more than 90% would have answered Rajma-Chawal. Khichdi or rice-rasam is a comfort meal for south Indians and in the same way Rajma-chawal is a comfort meal for North Indians.I have never cooked or tasted Rajma before my marriage.I have tasted this for the first time at my friends place and was really impressed with it and also loved the taste of it.As hubby is a proper Delhi-te I had to learn this immediately and included in our weekly menu.Now even rajma -chawal is a comfortable meal for me as well as it is easy to cook and tasty also.But the only difference at my place is I pair it with Jeera chawal all the time as we both love this combo very much.I feel cooking North Indian meal is easier than cooking South Indian meal as the preparation time is less even though the cooking time is longer.I have mentioned a easy and simple process in the NOTES to cook tasty rajma,just have a look at it. Rajma tastes best with minimal spices,even if you avoid all the spices and just add chili powder it tastes wonderful.

For a rich version replace milk by cream and also add a tbsp of butter after it is cooked.It gives a nice flavor to rajma.

I generally do not cook rajma before and add to the tadka,I do everything in the cooker directly.The method is same as above I mentioned just that I add soaked rajma and urad instead of cooked rajma after frying all the masalas and then pressure cook for 1 whistle and cook on low flame for 35-40 mins.This will ensure rajma to soak in all the flavors and becomes extremely soft and creamy.After removing the lid add milk and boil for a minute and add lemon juice and coriander at the end.